A Salad with a Personality…Spicy Thai Chicken
I never liked those traditional chicken salads. They were drowning in mayo, and the chicken never had any flavor, because it was poached, dry and overcooked. Yuck! However, recently I was making my favorite crab cakes that have confetti of veggies in them and was inspired. If the mix of ingredients tastes this good in crab cakes, then it must mash well with chicken!!! I did a dry run of the recipe with some leftover rotisserie chicken, and…. it was AMAZING! The flavors came together and created a fresh and creamy mouth feel. The chicken was flavorful, the veggies were crispy, and, because there were only a couple tablespoons of mayo in the salad, the calories were minimal! My husband and I devoured the entire salad with pita chips and continued to lick our messy fingers there after.
*I have made this with extra firm tofu as well and it turned out very good*
1 chicken breast (grilled, leftover, rotisserie, poached etc.)
1/2 red onion, small dice
1 small red pepper, small dice
1 small yellow pepper, small dice
1 handful cilantro, finely chopped
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1/4 teaspoon chili garlic paste
2 tablespoons mayonnaise
salt and pepper to taste
1. Chop all the veggies up. They should be chopped in a very small dice. *On my website (please, see below!) there is a tutorial on how to do this. *
2. Combine all ingredients in a bowl.
3. Season to taste and serve with your favorite roll, chips, crackers or veggies!
Make sure you check Mila’s blog at www.skyeventplanner.com for more tips and tutorials.